Rustic italian chicken

Yield: 2 Servings

Measure Ingredient
2 larges Country cut chicken legs (That's the drumsticks with theighs attached)
1 small Onion; sliced
1 \N Clove garlic; chopped fine
2 cups Red wine
1 cup Chicken broth
12 \N Black olives
2 mediums Carrots; bias cut
1 can Italian stewed tomatoes
1 can (8-oz) tomatoe sauce
1 tablespoon Chopped fresh rosemary
1 teaspoon Chopped fresh sage
4 tablespoons Chopped basil (I have lots of basil this year)
\N \N Salt
\N \N Pepper
\N \N Olive oil
\N \N Cooked Rotini Pasta

submitted by: rlarsen@...

Salt & pepper the chicken on both sides. Brown chicken in oil. Push to one side and add sliced onion and carrots and saute'. Add garlic and olives, saute' a moment then add the wine, rosemary, sage, and half the basil. Bring to a simmer. Pour stewed tomatoes and tomato sauce over the chicken, add broth to bring the liquid up to just below covering the chicken. Baste chicken with pan liquids. Return to simmer, cover tightly and braise for about 1 hour, until chicken is falling off the bone.

Just before serving, top with fresh chopped basil. Serve with rotini on the side, covered with the resulting sauce, a good Tuscan bread and grated parmesan. Bela!

Recipe Archive - 5 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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